Filet de porc aux pruneaux
Trim and reserve the fat from 1 lb of pork medallions, sliced 1/2 inch thick. Sauté the medallions in butter for 3 to 5 minutes, or until golden. Remove from pan and keep warm. Cook the pork fat for about 5 minutes in the butter, then remove it. Add 1 chopped onion, 1 grated carrot, fresh thym, and a bay leaf. Let the onions cook slowly until translucent. Spoon off excess oil. Add 1 cup dry white wine and let simmer until almost evaporated. Add 1 cup beef bouillon and let simmer 30 minutes. Add 1 cup heavy cream and 1 cup pitted prunes. Simmer 15 minutes or until sauce thickens. Taste and sseason as desired. Place pork medallions in cream sauce and heat 2 to 3 minutes. Serve immediately.
This recipe is translated from
Le Cordon Bleu: Régions de France